Homemade Vegan Tofu Potstickers
Ingredients
- Round dumpling wrappers
- 14 oz firm tofu
- 8 oz Bella mushrooms
- 2 Tbsp minced ginger
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 2 Tbsp soy sauce
- 2 handfuls fresh spinach, chopped
- Chopped cilantro (optional)
- Teriyaki sauce for topping
Preparation
Crumble tofu into a hot pan and cook until water is gone.
Add mushrooms, ginger, onion, garlic, and soy sauce, then cook until no water remains.
Add spinach and cook until wilted.
Mix in chopped cilantro if desired and remove from heat.
Place one heaping tablespoon of filling into a gyoza wrapper, wet one edge, and shape by folding and pressing.
Heat a non-stick pan over high heat with a drizzle of avocado or canola oil.
Place shaped potstickers in the pan with about one inch between them and fry for 30 seconds.
Place a cover over the pan with a one-inch crack, pour in 1/4 cup water, cover immediately to avoid splatter, and cook for 5 minutes or until water is gone.
Serve immediately.
Tips
Uncooked potstickers can be frozen for later use and cooked a little longer without thawing.
They are ideal for customization and can be made in batches for meals throughout the week.
Optionally top with toasted sesame seeds or teriyaki sauce for added flavor and texture.
